Coconut Shrimp Curry
Recipe By Rusna Chowdhury
Ingredients: 1 teaspoon Vegetable Oil
1/2 cup onion minced
1 clove garlic (minced)
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 cup light coconut milk Or Regular Milk
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 pound shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh Coriander
1/2 Cup Fresh Coconut Cube (cleaned Hard Black Skin)
Directions to Cook: Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper and garlic, about 3-4 minutes.
Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes, Cube Coconut. Bring to a boil. Reduce heat, and simmer, uncovered for 4-5 minutes.
Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4-5 minutes.
In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat. Serve with White Rice, Fried rice Or Pulao.